Maple Syrup & Oatmeal Scones

 

The sun is out.... the sky is actually blue, the snowdrops are springing around happily in the wind. I know its premature and I know I shouldn't tempt fate but I think it might be spring. Thank goodness for that too, I have never felt quite so desperate for winter to end as I do this year. I have been cooking every day recently enjoying the spring vegetables that are creeping slowly into the shops but because of school holidays, family visits and a plethora of other excuses I have only been cooking late at night (not a good time to take photographs) so have a huge backlog of recipes to share this month.... Happy Spring.... bring on the sunshine and daffodils.

This scone recipe is based on a recipe from The Barefoot Contessa Cookbook and is one of my favourite breakfast recipes. They are incredibly moreish, make the house smell A- MAZ-ING, and as this makes quite a big batch of scones, the dough will keep really well in the fridge overnight so you can bake fresh batches all weekend.... how fabulous is that.

Maple Oatmeal Scones

425g plain flour

125g whole wheat flour

125g porridge oats

2tbsp baking powder

2 tbsp light brown sugar

2tsp salt

450g butter

225ml yogurt

25ml milk

125ml maple syrup

4 eggs lightly beaten

Glaze

160g icing sugar

75g maple syrup

1 tsp vanilla extract

1 tbsp porridge oats

Pre-heat the oven to 200C. 

Mix together the dry ingredients in a large bowl: flours, oats, baking powder, sugar and salt.

Rub the butter into the dry mixture with your fingertips until it resembles fine breadcrumbs. 

Reserve a couple of tablespoons of eggs to use as an egg wash at the end.

Whisk together the yogurt, maple syrup and eggs and add to the flour and butter.

Stir together until just blended - as with any scone recipe, the scones will be lighter if they are handled as little as possible. 

The dough will be soft and sticky. 

Remove from the bowl onto a well floured surface and using a floured rolling pin, roll to 3cm thick.

Cut into 10cm scones with a round cutter.

Brush the tops with egg wash and bake for 20 minutes until the scones are golden and risen. Allow to cool on a rack while you prepare the maple syrup glaze. 

To make the glaze whisk together the syrup, icing sugar and vanilla till thick and glossy. Drizzle over the still warm scones and sprinkly with a few uncooked oats.

Serve with hot coffee and warm sunshine.